8 oz. thin spaghetti
1/2 c. chopped celery leaves
1 (4 oz.) can mushroom slices, drained
1 med. onion, chopped
1 tsp. dried crumbled oregano
1/4 tsp. garlic salt
1 tsp. oil
1 tbsp. flour
1 1/2 c. clam-tomato juice
1 (6 1/2 oz.) can tuna in water, drained and flaked

Cook spaghetti according to package directions. Drain.

Meanwhile, saute celery leaves, mushrooms, onion, oregano and garlic salt in oil in skillet over medium heat until onion is tender. Stir in flour until blended. Stir in clam-tomato juice. Reduce heat and simmer 10 minutes. Add tuna and simmer five minutes longer. Toss tuna sauce with spaghetti. Makes four servings.